BBQ Pork Shoulder Steamed Bun

PORK FOODSERVICE
27Ingredients
50Minutes
Calories

Ingredients

US|METRIC
  • 4 pounds pork shoulder (sliced thinly, and marinated overnight)
  • 1/4 cup hoisin sauce
  • 3/4 cup mayonnaise
  • 1 clove garlic
  • 2 tablespoons ginger (peeled, and chopped)
  • 1 stalk lemon grass (chopped)
  • 1 1/2 bunches cilantro stems (and leaves, roughly chopped)
  • 1 1/2 cups sugar
  • 1/4 cup sesame oil
  • 1/2 cup mirin
  • 1/4 cup soy sauce
  • 1 1/2 cups fish sauce (3 Crab brand)
  • 1/4 cup honey
  • 1 teaspoon black pepper
  • 8 cups white vinegar
  • 9 cups sugar
  • 9 cups water
  • 1 cup salt
  • 1 fresno chiles (smashed)
  • 1 clove garlic (smashed)
  • mint (As needed micro)
  • thai basil (As needed micro)
  • cilantro (As needed micro)
  • 16 steamed buns (warm)
  • 16 slices cucumber
  • pickles (As needed)
  • mayonnaise (As needed Hoisin)
  • Remove All from Shopping List

    Directions

    1. 1. For the Hoisin Mayonnaise: In a small bowl, combine the hoisin and mayonnaise; mix until well combined and set aside.
    2. 2. For the BBQ Pork Marinade: Place the garlic, ginger, and lemongrass in the bottom of the Vitamix container, add cilantro and sugar in alternating layers. Add the sesame oil, mirin and soy sauce to the top of the cilantro-sugar blend. Turn on the Vitamix and using the plunger, agitate the mix so that it begins to incorporate and blend well. When you have the consistency of a rough pesto, add in the fish sauce, honey, and black pepper. Buzz again to fully incorporate.
    3. 3. Cut the pork shoulder into 2-by 4-by 6-inch blocks. Slice the pork against the grain into 1/8” slices Alternatively, you can freeze the blocks of pork until solid and slice to 1/8” thickness on a deli slicer to achieve uniform cuts.
    View 6 More StepsDiscover more recipes from Pork Foodservice
    Did you make this?